Soak the beans overnight, then boil in salt water until tender, about 45 minutes.
Peel the tomatoes, cut into slices and simmer in a saucepan for 20 minutes.
Finely chop the onion and garlic, fry in vegetable oil.
Beans and onions add to tomatoes. Add all the spices, salt and sugar. Cook 15 minutes, add vinegar 5 minutes before cooking.
Put the finished beans in sterile jars and roll them up.